Subject
Nutrition and Dietetics,Agronomy and Crop Science,Food Science,Biotechnology
Reference12 articles.
1. Non-enzymic browning of lemon juice
2. Carbonyl compounds and the non-enzymic browning of lemon juice
3. ‘The Chemical Analysis of Foods’, 1962, p. 199 (London: J. & A. Churchill Ltd.)
4. ‘Thin-Layer Chromatography’, 1965, p. 357 (London: Academic Press Inc.)
5. Fluorescent Compounds and Non-enzymatic Browning
Cited by
38 articles.
订阅此论文施引文献
订阅此论文施引文献,注册后可以免费订阅5篇论文的施引文献,订阅后可以查看论文全部施引文献